1) Pre-heat the oven to 220 degrees celsius, and put the two teaspoons of coconut oil in an oven dish to melt it.
2) Sprinkle the paprika into the coconut oil and roll the chicken breasts until covered, cooked for 20-25 minutes.
3) Chop the sweet potato and boil until soft (approx 15-20 mins)
4) At the same time boil some water to cook the kale, reducing to a simmer and cooking for approx 7-10 mins and grill or pan fry the chorizo.
5) Mash the sweet potatoes adding 1 tablespoon of butter, then stir in the chorizo and kale.
6) Serve together with the chicken, salt & pepper to taste.

Marinade the chicken strips with the lime zest and juice, chilli, and garlic for half an hour or if you are pushed for time just fry them in a hot pan with just a tablespoon of coconut oil until cooked through.

Combine the lettuce, coriander, avocado, spring onions and Brazil nuts in a large bowl, and dress with lemon juice, salt and pepper.

Cook the cauliflower in the milk until soft, drain and mash/puree with the cheese, salt and pepper. A hand blender or a food processor gives the best results. Heat a griddle/frying pan, brush the steak with oil and season it. Cook on a high heat to your taste. Serve on the mash with the pan juices and rocket.

1) In a large saucepan over medium-low heat, cook bacon a few minutes until slightly brown. Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer.

2) Add minced beef to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains.

3) Add spices, water or broth, tomatoes and carrots and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking (adjust temperature up or down a bit as necessary to keep chili simmering)

4) Add vinegar and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Taste and season with sea salt and black pepper, to taste. If more spicy “heat” is desired, add hot pepper sauce to the pot or to individual servings at the table.

Suggestions for leftover chili:

Reheat leftover chili (adding a few tablespoons of water if necessary) in a pan on the stove and serve over hot steamed cauliflower florets.

No-one has any excuse to say they don’t have time to cook in the morning once they know this recipe, it’s literally the fastest recipe in our cook book!

Prep time: 1 minuteCooking time: 5 minutes

Ingredients

2-3 eggs
6 asparagus sticks

Cooking instructions:

1. Boil the water (if you are wanting to do this in super quick time, boil the kettle and add it to the pan)
2. Put in the eggs and asapargus in the same pan and boil for 5 mins.
3. Serve together, add a knob of butter to the asparagus.

The Chorizo in this recipe really adds something special to this classic breakfast. The kale brings in the all important veg into the first meal of the day to get you towards your minimum of 5 portions per day.

This high protein, low carbohydrate recipe is great to help reduce body fat levels, as it prevents any rise in blood sugar allowing for maximum fat burning through out the day.

1. Add the kale to a saucepan and bring water to the boil, then simmer for 8-10 mins
2. Add the coconut oil to a pan and cook the Chorizo over a low heat for 4 minutes
3. Beat the eggs and add to a separate saucepan with the teaspoon of butter, cooking over a medium heat for about 5 minutes.
4. Keep stirring the eggs to scramble them and so they don’t stick to the pan.
5. Once the eggs are cooked, put the chorizo on top and serve with the kale.

1. Heat a teaspoon of coconut oil in a frying pan
2. Whisk the eggs in a bowl and pour into the frying pan
3. Allow the egg to cook for a few minutes until the egg has set but is still a bit runny on top
4. Cover the omelette base in the tomato sauce like a pizza
5. Rip up the spinach leaves, sprinkle them on to the omelette base with the goats cheese and basil
6. Add the red pepper, olives and gently fold the omelette in half, sealing the edges by pressing down with a spatula.
7. Cook for a further 5 minutes to ensure the cheese melts.

This dish is great to serve for dinner alongside a salad. It can be made ahead of time and heated up just before eating, although it’s great cold too!

INGREDIENTS:

4 tablespoons butter
1 finely chopped onion
3-4 courgettes, grated
1/2 lb ground Italian sausage or other ground meat (I find sausage meat a pain to source so I buy Heck sausages as they are 97% pork and gluten free, and strip the skins off by running cold water over them then mash them up before cooking)
3 eggs, beaten
Grated Parmigiano-Reggiano cheese

SERVINGS: 4

INSTRUCTIONS:

Preheat oven to 350°F | 190°C | Gas Mark 5

In a pan, melt butter and add onion and courgette.
Sauté until courgette is tender, 5–7 minutes.

Put courgettes in a colander to drain off any excess liquid.
Add sausage to the sauté pan and sauté until just cooked.

Combine the sausage and courgette and season to taste.
Add eggs, mix well, and pour into a baking dish approx. 8 x 8 Grate cheese on top.

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Event Details

The Proformance Strength & Conditioning Network is proud to partner with Athletic Lab Sports Performance Training Center to present the third annual High Performance Athletic Development (HPAD) Conference. For the

Event Details

The Proformance Strength & Conditioning Network is proud to partner with Athletic Lab Sports Performance Training Center to present the third annual High Performance Athletic Development (HPAD) Conference. For the third year in a row, Athletic Lab & Proformance have assembled a world class speaker lineup.

The HPAD Conference will take place on May 26th & 27th 2018 in Cary, NC.

World Renowned Researchers and Coaches

The conference will have a mixture of applied sports science and practical ‘in-the-trenches’ coaching information from leading practitioners. This years lineup has assisted countless Olympic, professional and collegiate athletes.

The conference will be an unmissable event on the Strength & Conditioning calendar bringing together coaches from the US, Qatar and the UK to offer an unparalleled opportunity to learn, share and connect with some of the best practitioners from around the world.

Cancellation Policy

More than 30 days before the event = 10% fee to cover admin & transaction fees, 15-30 days before the event = 25% fee, 7-14 days before the event = 50% fee, within 7 days of the event = 100% fee – no refunds will be given.

Packages

We will have options to attend just the weekend’s lectures or you can also purchase our VIP package. The VIP package includes a 3 course dinner and drinks at an upscale casual restaurant with our speakers. Travel to and from the venue is included.